Chickpea Noodle Soup

An herbaceous and comforting classic.

This is a great recipe on it's own but it is also a great recipe to make your own. I used star noodles, also called stelline in the soup pictured but you can use your favorite tiny pasta or egg style noodle. I chose the star shape (you know) for the kids! You can also use rice instead of pasta. I like to use wild rice for this soup but any rice such as brown or white will do. You can also switch out the chickpeas for another white bean, chick'n, firm pressed tofu, etc.

Ingredients:

1 Onion, diced

1 Cup Celery, diced

1 Cup Carrot, diced

1 Tbsp. Oregano, chopped

1 Tbsp. Thyme, Chopped

1 Tbsp. Sage, Chopped

1/4 Cup Parsley, Chopped

2 Garlic Cloves, minced

8 Cups Vegetable Stock

1 Cup Dry Pasta Noodles

15 Oz. Can Chickpeas, strained

2 Bay Leaves

1 Tbsp. Lemon Juice, optional

Salt and Pepper, to taste

Method:

Saute onions, carrots and celery in a little oil with a pinch of salt and some pepper on medium heat. Cook until they start to soften. Next, stir in your fresh herbs and add your chopped garlic. Cook for a couple of minutes, stir occasionally. Finally, add your stock, beans, noodles and bay leaves. Bring to a boil and reduce to a low boil/high simmer. Cook until your pasta in tender. Season with salt and pepper, to taste and add lemon, if desired. Enjoy!